Chicken Pulao

Ingredients

• 🍗500 g boneless chicken thighs, cut into 1.5-inch pieces
• 🍚1 ½ cup basmati rice
• 🧅1 large onion, thinly sliced
• 🧄2 tsp ginger-garlic paste
• 🍦½ cup plain yogurt
• 🍅1 large tomato, chopped
• 🌶️2 green chilies, slit
• 🌿1 tsp cumin seeds
• 🌶️1 tsp garam masala
• 🧡½ tsp turmeric powder
• 🌶️½ tsp red chili powder
• 🧈2 tbsp ghee or vegetable oil
• 💧2 ½ cup hot water or chicken broth
• 🌿¼ cup fresh cilantro, chopped, for garnish
• 🧂 salt, to taste

Method

1. 1Wash basmati rice thoroughly and soak in water for 20 minutes; drain well.
2. 2Heat ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add cumin seeds and let them splutter. Add sliced onions and sauté until golden brown.
3. 3Add ginger-garlic paste and green chilies, cook for 1 minute until fragrant. Stir in chopped tomatoes and cook until softened.
4. 4Add chicken pieces, turmeric powder, red chili powder, garam masala, and salt. Cook for 5-7 minutes until the chicken is lightly browned.
5. 5Whisk the yogurt and add it to the chicken, mixing well. Cook until the yogurt is fully incorporated and the oil separates from the masala.
6. 6Add the drained basmati rice and gently mix with the chicken masala, being careful not to break the rice grains.
7. 7Pour in hot water or chicken broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until all water is absorbed and rice is cooked.
8. 8Turn off the heat and let the pulao rest, covered, for 10 minutes. Fluff gently with a fork before serving.
9. 9Garnish with fresh cilantro before serving hot.